Pesto potatoes
Jacket potato wedges with pesto, tomato salad and burrata.
Ingredients:
- 800 g Cêlavíta potato wedges with skin
- 4 tbsp sunflower oil
- 500 g tomatoes, various types/colours mixed
- 1 red onion, cut into halves
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Pepper and salt, to taste
- 2 burrata, drained
For the pesto:
- 15 g basil, leaves and stalks
- 20 g pine nuts, toasted
- 1 small clove of garlic, cleaned
- 20 g Parmesan cheese, grated
- Pepper and salt, to taste
- 50-75 g olive oil, depending on the thickness you want to achieve
Preparation
Step 1:
Marinate the sliced red onion, at least 30 minutes in the red wine vinegar.
Step 2:
For the pesto, put all ingredients except the pepper, salt and olive oil in a hand blender bowl. Puree this with the hand blender while slowly adding the olive oil. Make the pesto as thick or thin as you like by adding more or less olive oil as required. Season the pesto with salt and pepper to your liking.
Step 3:
Cut the mixed tomatoes into roughly equal pieces. Mix the tomatoes with the marinated red onions (with vinegar), olive oil and salt and pepper to taste.
Step 4:
Fry the potatoes in a large frying pan with sunflower oil over medium heat until golden brown, about 8-10 minutes. Mix in pesto to taste. Spoon the pesto potatoes onto a large platter and divide the tomato salad on top. Place the burrata in the centre on top of the baked pesto potatoes.